Veggie And Tofu Stir-Fry Recipe

Name: Veggie And Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-ounce) package water-packed extra-firm tofu, drained; 1 tablespoon canola oil, divided; 1/4 teaspoon black pepper; 3 1/2 teaspoons cornstarch, divided; 3 large green onions, cut into 1-inch pieces; 3 garlic cloves, sliced; 1 tablespoon julienne-cut ginger; 4 small baby bok choy, quartered lengthwise; 2 large carrots, peeled and julienne-cut; 1 cup snow peas, trimmed; 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry; 1/4 cup organic vegetable broth; 2 tablespoons lower-sodium soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon dark sesame oil

Servings: persons

1 (14-ounce) package water-packed extra-firm tofu, drained
1 tablespoon canola oil, divided
1/4 teaspoon black pepper
3 1/2 teaspoons cornstarch, divided
3 large green onions, cut into 1-inch pieces
3 garlic cloves, sliced
1 tablespoon julienne-cut ginger
4 small baby bok choy, quartered lengthwise
2 large carrots, peeled and julienne-cut
1 cup snow peas, trimmed
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1/4 cup organic vegetable broth
2 tablespoons lower-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil

1
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2
Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
3
Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
4
Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).
5
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280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (14-ounce) package water-packed extra-firm tofu, drained, 1 tablespoon canola oil, divided, 1/4 teaspoon black pepper, 3 1/2 teaspoons cornstarch, divided, and more.

Yes, Veggie And Tofu Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie And Tofu Stir-Fry

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